Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat together the oil and granulated sugar until combined. Then add the eggs, one at a time, mixing well after each addition.

Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the grated carrots and crushed pineapple (if using), along with nuts, if desired.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

In a mixing bowl, beat together the softened cream cheese and butter. Gradually add in the powdered sugar and vanilla extract, and mix until smooth and creamy.

Once the cakes have cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.

Slice, serve, and watch as smiles spread around the room with each delectable bite!